Reliable buttercream

[teacher123]

My buttercream icing is crap. All these years I've just been mixing butter and icing sugar and everyone else's seems to taste nicer than mine and be a better consistency I like it when it has quite a crisp shell and is smooth on the inside and can be piped easily. Help!!

Somebody else using Stork here for 'buttercream' cakecentral.com/t/757689/chocolate-buttercream-pulling-away-from-cake

LOL

Oh, and I ALWAYS use stork in my sponge cakes, makes much lighter cakes then using butter!

Wow-I had no idea this would cause such discussion! I haven't done any baking yet. But I will try to do some on Sunday and report back!

"Oh, and I ALWAYS use stork in my sponge cakes, makes much lighter cakes then using butter!"

So do I. I just don't use it on my cakes because I like the taste of butter and I don't like the taste of margarine. It just comes down to personal taste.

I once took a large mouthful of a beautifully decorated cake only to nearly spit it out again because the "buttercream" wasn't made with butter. It was desperately disappointing.

I feel desperatly disappointed when I taste a cake and it has claggy buttercream made from real butter

desperately

No no no, DON'T use Lurpak Spreadable for buttercream. When you begin to work it, it goes too spreadable and liquid. I used this once because it was the only butter in our cornershop and I tried to fill a victoria sponge with it. The resulting mixture was very slack and the filling just oozed out of the cake all over the place. Never again!

fluffy noted!